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": "Tarragon chicken with rice pilaf",
  "description": "Use a really good-quality chicken in this recipe: free-range at the very least or organic if possible. You may come across two types of tarragon in the shops. The first has small, dark green leaves and a very distinct and concentrated flavour; the second has longer, paler green leaves and its flavour is sweeter and aniseedy. Choose whichever you prefer.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the chicken",
      "ingredients": [
        "1.4 kg/3 lb chicken",
        "3 sprigs of tarragon + extra chopped tarragon to decorate",
        "50 g/14 oz salted butter",
        "3 tablespoons olive oil",
        "½ onion",
        "100 ml/3½ fl oz white wine",
        "300 ml/10 fl oz vegetable stock",
        "fine salt",
        "freshly ground pepper"
      ]
    },
    {
      "section": "For the pilaf",
      "ingredients": [
        "15 g/½ oz salted butter + a few knobs extra",
        "½ onion",
        "250 g/8½ oz long-grain rice",
        "450 ml/15 fl oz vegetable stock",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The tarragon chicken",
    "Season the chicken inside and out with salt and pepper, then tuck the tarragon inside the cavity. Melt the butter with the oil in a pressure cooker over a medium heat.",
    "Brown the chicken all over for 10 minutes, then remove from the pan and tip out most of the fat.",
    "Add the chopped onion and leave to cook slowly for 1-2 minutes without letting it colour.",
    "Add the white wine, scraping the bottom of the pan with a wooden spatula or spoon to deglaze, then bring to the boil and reduce by half.",
    "Pour in the vegetable stock and return the chicken to the pan. Follow the manufacturer's instructions to bring up to pressure, then cook the chicken for 14 minutes.",
    "Remove from the heat and set aside to allow the pressure to drop gradually. (If you release the pressure too quickly, it can adversely affect the texture of the meat.)",
    "2-The pilaf",
    "Melt the butter in a saucepan.",
    "Finely slice the onion and brown for 2-3 minutes.",
    "Add the rice and cook slowly, stirring all the time, for another 2-3 minutes.",
    "Pour in the vegetable stock and a little salt, cover and leave to cook for about 20 minutes over a gentle heat.",
    "Once the rice is cooked, add a few knobs of butter and leave to rest, off the heat, for a few more minutes.",
    "Fluff up with a fork, then check and adjust the seasoning as necessary.",
    "Carefully open the pressure cooker and remove the chicken.",
    "Cut the chicken into pieces and strain the cooking juices through a sieve into a jug.",
    "3-Serving",
    "Put the chicken in a serving dish, pour the juices over the top and sprinkle with chopped tarragon. Serve hot, with the pilaf on the side."
  ],
  "author": ""
}