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 FRICASSEE",
  "description": "Un plat savoureux et raffiné qui allie le poulet et les écrevisses pour une expérience culinaire exceptionnelle.",
  "subtitle": "with Crayfish",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (1.8KG 4 POUND) BRESSE CHICKEN",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "2 TABLESPOONS OLIVE OIL",
        "40G 1.41 OUNCES (3 TABLESPOONS) BUTTER",
        "2 CLOVES PINK GARLIC",
        "2 SPRIGS THYME",
        "30 FRESHWATER CRAYFISH",
        "1 SHALLOT",
        "2 CLOVES PINK GARLIC",
        "1 SPRIG FLAT-LEAF PARSLEY",
        "1 TABLESPOON OLIVE OIL",
        "15G 0.53 OUNCE (1 TABLESPOON) BUTTER",
        "1 DRIED FENNEL STICK",
        "1 BOUQUET GARNI",
        "5 BLACK PEPPERCORNS",
        "50ML 3 1/2 TABLESPOONS COGNAC",
        "HEADS OF THE CRAYFISH",
        "1 TABLESPOON OLIVE OIL",
        "1KG 2 POUNDS 4 OUNCES CHICKEN CARCASSES",
        "15G 0.53 OUNCE (1 TABLESPOON) BUTTER",
        "3 RIPE TOMATOES",
        "2 SHALLOTS",
        "5 BLACK PEPPERCORNS",
        "KOSHER (COARSE) SALT",
        "1 BOUQUET GARNI",
        "1 TABLESPOON TOMATO PASTE",
        "30ML 2 TABLESPOONS DRY WHITE WINE",
        "30ML 2 TABLESPOONS COGNAC",
        "500ML 2 CUPS CRAYFISH STOCK",
        "250ML 1 CUP CHICKEN JUS (SEE P. 250)",
        "1 SPRIG BASIL",
        "1 TABLESPOON SOFT (SEMI-) WHIPPED CREAM*",
        "SEVERAL SPRIGS CHERVIL"
      ]
    }
  ],
  "instructions": [
    "Dress* the chicken. Cut off the legs and divide them into drumsticks and thighs.",
    "Debone the thighs, then season the drumsticks and thighs with salt and pepper.",
    "Put 1 tablespoon olive oil into a sauté pan and brown the drumsticks and thighs on all sides.",
    "Add half the butter, 1 garlic clove, and 1 sprig of thyme.",
    "Baste regularly and cook over medium heat for 20 minutes.",
    "Transfer to a rack.",
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Brown* the chicken rib cage with breasts in a Dutch oven (cast-iron casserole) with the remaining olive oil, then add the remaining butter, garlic clove, and thyme.",
    "Roast in the oven for 30 minutes, basting often.",
    "Rinse the crayfish in cold water. Devein* them.",
    "Separate the heads and claws from the tails and place in two different strainers (sieves) to drain.",
    "Cut the unpeeled shallot into 3mm- - 1/8 inch-thick disks.",
    "Crush the garlic cloves, and crush the parsley sprig with your hands.",
    "Heat the olive oil in a Dutch oven and sear* the crayfish tails until they turn very red.",
    "Lower the heat and add the shallot, garlic, parsley, butter, fennel stick, bouquet garni, and peppercorns.",
    "Deglaze* with the cognac and cover the pan with a damp cloth.",
    "Rest for a few minutes at room temperature.",
    "Peel the still-warm tails and set aside*.",
    "Chop up the crayfish heads.",
    "Heat the oil in a Dutch oven and brown the chicken breasts over high heat.",
    "When they are well browned, add the butter and crayfish heads, and brown everything.",
    "Cut up and set aside the tomatoes.",
    "Peel and slice* the shallots and add to the Dutch oven with the peppercorns, salt, and bouquet garni, then add the tomato paste.",
    "Deglaze with the wine and cognac, and reduce* completely.",
    "Add the tomato pieces, cover with the stock, and reduce by one-third.",
    "Add the chicken jus and simmer for 1 hour.",
    "Add the basil.",
    "Let stand at room temperature for 1 hour.",
    "Pour the contents of the pan into a strainer and press* well to extract as much liquid as possible.",
    "Filter the liquid through a conical strainer* into a saucepan and return to the heat, if necessary, to thicken to the desired consistency.",
    "Reheat the chicken and halve the thighs.",
    "Remove the breasts from the rib cage and cut them into four pieces.",
    "Sear the crayfish tails in a sauté pan.",
    "Stir the soft whipped cream into the sauce.",
    "Arrange the chicken pieces on plates with the crayfish, then add sauce and some chervil."
  ],
  "author": "BENOIT"
}