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": "Mandi Djaj (Yemeni-Style Roasted Chicken and Saffron Rice)",
  "description": "Not quite kabuli or maqboos, mandi is a Yemeni dish of plump grains of rice, tinged yellow with turmeric, dotted with earthy, orange saffron, and flavored with the drippings of roast meat or chicken. Mandi is traditionally made by placing a large pot of seasoned rice in a hole over hot embers, topping the pot with a grate on which meat or chicken is placed, and covering the hole to allow the simmering rice to steam the meat and the dripping meat to flavor the rice. The dish is so incredibly popular in Oman that I felt it should be included in this book. We make our adapted version with chicken cooked directly in the saffron rice in a Dutch oven or baking dish, which makes for a simple, luscious, one-dish dinner.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "CHICKEN",
      "ingredients": [
        "½ cup freshly squeezed lime juice",
        "8 cloves garlic",
        "2 teaspoons kosher salt",
        "½ teaspoon ground black pepper",
        "½ teaspoon red pepper flakes",
        "½ teaspoon ground turmeric",
        "¼ teaspoon ground cumin",
        "2 teaspoons vegetable oil",
        "3 pounds chicken legs (thigh and drumstick), about 4 pieces, skin removed"
      ]
    },
    {
      "section": "RICE",
      "ingredients": [
        "2 cups basmati rice",
        "2 tablespoons ghee",
        "2 medium red onions, minced",
        "6 whole cardamom pods, lightly crushed",
        "5 whole cloves",
        "3 small cinnamon sticks",
        "1 tablespoon kosher salt",
        "1½ teaspoons ground turmeric",
        "¼ teaspoon ground black pepper",
        "Pinch of saffron"
      ]
    }
  ],
  "instructions": [
    "Make a marinade for the chicken by puréeing the lime juice, garlic, salt, black pepper, red pepper flakes, turmeric, cumin, and oil in a blender or food processor until smooth.",
    "Place the chicken in a medium bowl, pour the marinade over, and mix well; cover with plastic wrap and chill 1 hour.",
    "Preheat the oven to 375°F.",
    "Place the rice in a bowl and fill with water. Swirl with your hand to rinse, then drain. Repeat a few more times, until the water becomes clear. Cover the rice with clean water and soak 30 minutes. Drain.",
    "Heat the ghee in a large Dutch oven over medium-high heat and sauté the onions until brown, 12 to 15 minutes. Add the drained rice to the pot; cook, decreasing the heat to medium and stirring frequently to prevent burning, 4 to 5 minutes. Turn off the heat and stir in 3% cups water, the cardamom pods, cloves, cinnamon sticks, salt, turmeric, black pepper, and saffron. Alternatively, cook the onions and rice in a 12-inch skillet, then transfer to a 9 by 13-inch baking dish, stirring in the water and spices after transferring.",
    "Remove the chicken legs from the bowl and shake off any excess marinade, then place on top of the rice mixture. Discard the remaining marinade. Cover the Dutch oven with aluminum foil to seal and cover tightly with the lid (wrap the pan twice with foil if using a baking dish). Bake 45 to 50 minutes.",
    "Remove the lid and foil from the Dutch oven or baking dish and increase the oven temperature to 475°F. Cook until the chicken is brown, another 10 to 15 minutes.",
    "Transfer the chicken to a plate and fluff the rice with a fork. To serve, scoop the rice onto a plate or platter and top with the chicken; serve with Daqus or Omani Salsa."
  ],
  "author": null
}