Goal
    L'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
    Tu dois renvoyer 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": "Memphis BBQ Chicken Thighs",
  "description": "CHICKEN THIGHS are technically done cooking once they reach an internal temp of 165°F, but I like to go to 185°F for a better mouthfeel. I like this sauce heavy on the pepper, but you can reduce it if you prefer.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "CHICKEN",
      "ingredients": [
        "8 skin-on, bone-in chicken thighs",
        "2 cup packed light brown sugar",
        "½ cup coarse kosher salt",
        "1/4 cup canola oil",
        "1/4 cup Chicken Rub (see recipe, see here)",
        "Mesh grill basket (optional)"
      ]
    },
    {
      "section": "MEMPHIS BBQ SAUCE",
      "ingredients": [
        "1½ cups ketchup",
        "¾ cup white vinegar",
        "½ cup sugar",
        "1 tablespoon coarsely ground black pepper",
        "1 tablespoon Worcestershire sauce",
        "1½ teaspoons ground mustard",
        "1 teaspoon ground white pepper",
        "1 teaspoon chili powder",
        "1 teaspoon hickory liquid smoke",
        "½ teaspoon ground coriander",
        "½ teaspoon cayenne pepper",
        "2 tablespoons to ¼ cup cognac"
      ]
    }
  ],
  "instructions": [
    "1. Prepare the Chicken: Trim chicken thighs to make them uniform, then use a needle tenderizer to perforate the skin, if desired.",
    "2. In a large pot, combine brown sugar, salt, and 2 quarts water. Heat until salt and sugar are completely dissolved. Remove from heat, and let cool to room temperature. Place chicken in brine, and chill for 2 to 3 hours.",
    "3. Prepare an indirect heat fire in a smoker, and preheat to 300°F. Remove chicken from brine, and pat dry. Coat chicken with canola oil, and coat all over with Chicken Rub.",
    "4. Place chicken in a mesh grill basket or directly on cooking grates in smoker; cover and cook until inserted into thickest portion of chicken reads 185°F, 35 to 45 minutes.",
    "5. Prepare the Memphis BBQ Sauce: While the chicken cooks, mix together all ingredients except cognac in a saucepan over medium heat. Bring to a simmer, reduce heat to low, and cook for 15 to 20 minutes, stirring constantly. Remove from heat, add cognac for your desired flavor and consistency, and stir to combine. Set aside and allow to cool.",
    "6. Remove chicken from smoker, brush with 1 cup barbecue sauce, and return to smoker. Cover and cook until sauce has set, 3 to 5 minutes. Serve with remaining sauce alongside."
  ],
  "author": ""
}