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": "KUKU PAKA",
  "description": "A local adaptation of the Indian curries introduced by 19th-century South Asian traders, this Zanzibari favorite of chicken, potatoes, and sometimes vegetables simmered in a mixture of toasted coconut milk powder, ginger, chile, and subtle warm spices like cloves, cinnamon, and cumin is great with subtly sweet Date Chapati.",
  "subtitle": "(COCONUT CHICKEN CURRY)",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ cup coconut milk powder, divided",
        "2 large or 3 medium yellow onions, diced",
        "3 tablespoons ghee",
        "4 cloves garlic, minced",
        "1 (2-inch) piece fresh ginger, peeled and finely minced",
        "% to 1 serrano chile, seeded and minced",
        "1 teaspoon ground cumin",
        "1 teaspoon ground coriander",
        "1 teaspoon ground cinnamon",
        "¼ teaspoon ground turmeric",
        "4 whole cloves",
        "1½ teaspoons kosher salt",
        "1½ cups warm water, divided",
        "2 pounds bone-in chicken pieces, such as thighs and drumsticks (about 8 pieces), skin removed, or boneless, skinless chicken, cut into 1½-inch pieces",
        "2 medium potatoes, such as Yukon Gold, peeled and cut into 1½-inch cubes",
        "1 large carrot, cut into ½-inch coins (optional)",
        "Handful of green beans, stemmed and cut into 1½-inch pieces (optional)"
      ]
    }
  ],
  "instructions": [
    "Place ½ cup of the coconut milk powder in a medium nonstick skillet.",
    "Turn the heat to medium-low and dry-toast, stirring frequently to prevent burning, until the powder becomes a very light shade of brown, 2 to 4 minutes.",
    "Remove from the heat and set aside.",
    "In a medium Dutch oven or heavy saucepan, sauté the onions in the ghee until they begin to soften and brown, 10 to 12 minutes.",
    "Add the garlic, ginger, and chile, stir, and cook 5 minutes.",
    "Add the cumin, coriander, cinnamon, turmeric, and cloves, and fry for a minute to allow the spices to bloom, being sure to stir so they don't stick and burn.",
    "Add the toasted coconut powder, salt, and ½ cup of the warm water, stir and cook for a couple of minutes.",
    "Add the chicken and stir.",
    "Turn down the heat to medium-low and cook, uncovered, 5 minutes.",
    "In a small bowl, stir the remaining ½ cup coconut milk powder in the remaining cup warm water to dissolve.",
    "Add to the pot and increase the heat to medium-high to bring to a boil.",
    "Add the potatoes, decrease the heat to low, and cover; cook, stirring occasionally.",
    "After 30 minutes, add the carrots and green beans, if using; otherwise, cook for 40 to 45 minutes, until the curry has thickened slightly and the chicken and potatoes are cooked through.",
    "If the curry is still too thin after 45 minutes, turn the heat to medium-high and cook, uncovered, until slightly reduced, 5 to 10 minutes more.",
    "Serve alongside flatbread or basmati rice."
  ],
  "author": ""
}