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": "Pulled Barbecue Chicken Sandwiches with Classic Coleslaw",
  "description": "I have always loved pulled pork sandwiches, but the pork has to simmer slowly for hours to become tender. Not so with dark meat chicken! This pulled chicken is just as tasty, and it's better for you, too. It's great on a bun, garnished with bread-and-butter pickle chips, but equally yummy over quinoa or rice.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 cup Quick and Easy Barbecue Sauce",
        "1 pound boneless, skinless chicken thighs, cut into 2-inch chunks",
        "4 allergy-friendly hamburger buns",
        "Bread-and-butter pickle chips"
      ]
    },
    {
      "section": "CLASSIC COLESLAW",
      "ingredients": [
        "6 tablespoons Rice Milk Mayonnaise or vegan soy-free mayonnaise",
        "2 tablespoons sugar",
        "¼ cup rice milk",
        "2 tablespoons freshly squeezed lemon juice",
        "1 tablespoon cider vinegar",
        "3 cups shredded cabbage or 3½ cups classic coleslaw mix",
        "½ cup shredded carrot",
        "2 tablespoons finely chopped onion",
        "Salt and freshly ground pepper"
      ]
    },
    {
      "section": "RICE MILK MAYONNAISE",
      "ingredients": [
        "½ cup rice milk, chilled",
        "1½ teaspoons freshly squeezed lemon juice",
        "¼ teaspoon ground white pepper",
        "1 small clove garlic, pressed",
        "¼ teaspoon xanthan gum",
        "6 tablespoons olive oil",
        "6 tablespoons canola oil",
        "½ teaspoon fine sea salt"
      ]
    }
  ],
  "instructions": [
    "1 Pour the sauce into a medium-size pot, bring to a simmer over medium-high heat, add the chicken, cover, reduce the heat to medium-low, and cook at a low simmer for 25 minutes, until cooked through.",
    "2 Meanwhile, make the coleslaw.",
    "3 Remove the chicken from the heat. Use two forks to shred the chicken. Don't rush it; it takes a few minutes. Toast or warm the buns. Divide the saucy chicken evenly among the buns. Serve topped with a couple of pickles, with the coleslaw on the side.",
    "1 In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
    "2 Toss together the cabbage, carrot, and onion in a medium-size bowl. Add the dressing, toss well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. Makes about 3 cups.",
    "1 Combine the rice milk with the lemon juice and white pepper in a blender. Add the garlic and the xanthan gum, and mix on high speed until foamy.",
    "2 Set the blender on high and, using the medicine dropper, add the oils drop by drop through the hole in the lid of the blender until the mayonnaise begins to emulsify. (You may wish to use your other hand to cover most of the hole in the lid, to prevent splattering.) Take your time! Continue to add the oil in a steady drip until the mayonnaise is thick and creamy, scraping down the sides of the blender as necessary. (I turned my cheap old blender off several times to let it cool down while making this. You may also wish to take pauses.) Again, do not try to make this too quickly; the process of slowing incorporating the oil should take several minutes.",
    "3 Add the salt, taste, and adjust the salt and lemon juice if desired.",
    "4 Serve at room temperature, you'll have about 1 cup. Transfer any remaining mayonnaise to a jar and store tightly covered in the refrigerator for up to 1 week."
  ],
  "author": ""
}