Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING",
  "description": "The best shawarma I ever had was in Europe, in a train station, for breakfast, while sitting on my suitcase. It doesn't get much better than warm spiced chicken served with a crunchy cold salad. The contrast of flavors and textures was so satisfying and the tang from onion and lemon gave it the perfect little kick. For this recipe, the longer the chicken marinates (up to 8 hours), the more it absorbs the flavors of the marinade. However, it is still delicious if you don't have time to marinate it very long. Prepare the salad just before the chicken is done cooking.",
  "subtitle": "FROM GRACE BRINTON OF TRU PROVISIONS",
  "ingredients": [
    {
      "section": "FOR THE CHICKEN",
      "ingredients": [
        "2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces",
        "3 cloves garlic, minced",
        "2 tablespoons fresh lemon juice",
        "2 tablespoons avocado oil",
        "1 teaspoon ground cumin",
        "3/4 teaspoon dried thyme",
        "3/4 teaspoon paprika",
        "* teaspoon chili powder",
        "1/4 teaspoon ground cinnamon",
        "1/4 teaspoon salt",
        "¼ teaspoon black pepper",
        "1 cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)"
      ]
    },
    {
      "section": "FOR THE TAHINI DRESSING",
      "ingredients": [
        "3 tablespoons tahini",
        "Juice of 1 lemon",
        "1 tablespoon cider vinegar",
        "½ teaspoon garlic granules",
        "1/4 teaspoon ground cumin",
        "¼ teaspoon salt",
        "Pinch black pepper"
      ]
    },
    {
      "section": "FOR THE SALAD",
      "ingredients": [
        "1 large cucumber, diced (2 cups)",
        "1 cup cherry tomatoes, quartered",
        "3 tablespoons finely chopped shallot or red onion",
        "1½ tablespoons extra-virgin olive oil",
        "2 teaspoons fresh lemon juice",
        "Pinch salt and black pepper",
        "1 small head iceberg lettuce (about 1 pound), thinly sliced"
      ]
    }
  ],
  "instructions": [
    "MAKE THE CHICKEN: In a medium bowl, combine the chicken, minced garlic, lemon juice, 1 tablespoon of the avocado oil, the cumin, thyme, paprika, chili powder, cinnamon, salt, and pepper.",
    "Toss to combine.",
    "Cover and marinate in the refrigerator for 1 hour or up to 8 hours.",
    "IN a large skillet, heat the remaining 1 tablespoon avocado oil over medium heat.",
    "Add the chicken and cook until browned, about 5 minutes.",
    "Transfer the chicken to a 4-quart slow cooker.",
    "Add the chicken broth to the skillet and stir with a spatula, scraping up any brown bits; pour the broth over the chicken.",
    "COVER and cook on low for 6 hours or on high for 3 hours.",
    "MEANWHILE, MAKE THE DRESSING: In a small bowl, whisk together the tahini and lemon juice.",
    "Add 1 teaspoon water, the vinegar, garlic granules, cumin, salt, and pepper; whisk until smooth.",
    "Cover and refrigerate until serving.",
    "WHEN the chicken is done, use a slotted spoon to transfer it to a bowl.",
    "Use two forks to break up the chicken into smaller pieces.",
    "Discard the cooking liquid.",
    "MAKE THE SALAD: In a medium bowl, combine the cucumber, tomatoes, shallot, olive oil, lemon juice, salt, and pepper.",
    "ARRANGE the lettuce on a platter and top with the cucumber mixture.",
    "Spoon the chicken on top and drizzle with the dressing."
  ],
  "author": "Grace Brinton"
}