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 \"Parmesan\" with Simple Red Sauce",
  "description": "Ah, chicken parm, the most ubiquitous of Italian-American favorites. Who doesn't love this dish? Even when it's soggy and poorly executed, as it so often is, it's still delicious. But it's also usually an allergen bomb, between the eggs, the wheat breadcrumbs for breading, and the mounds of cheese and butter. Enter allergy-friendly chicken parm.",
  "subtitle": "An allergy-friendly twist on a classic favorite.",
  "ingredients": [
    {
      "section": "SIMPLE RED SAUCE",
      "ingredients": [
        "1 (28-ounce) can crushed tomatoes",
        "I tablespoon olive oil",
        "2 cloves garlic, finely minced or pressed",
        "2 tablespoons chopped fresh basil",
        "¼ cup shredded Daiya vegan mozzarella",
        "¼ cup cornstarch or tapioca starch",
        "3/4 cup gluten-free breadcrumbs (I prefer Ener-G)",
        "Salt and freshly ground pepper",
        "½ teaspoon dried oregano",
        "2 tablespoons rice milk",
        "6 tablespoons olive oil"
      ]
    },
    {
      "section": "For the chicken",
      "ingredients": [
        "4 (4-ounce) chicken cutlets, 1/4 inch thick",
        "½ cup shredded Daiya vegan mozzarella",
        "Fresh basil for garnish"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 450°F.",
    "To make the sauce, combine all the ingredients for the sauce in a heavy pan over medium heat. Bring to a simmer and cook for 5 minutes, stirring often. Set aside.",
    "Pour the cornstarch into a shallow bowl and set aside. Combine the breadcrumbs with some salt and pepper and the oregano in another shallow bowl; set aside. Pour the rice milk into a third shallow bowl. Whisk in 4 tablespoons of the olive oil, 1 tablespoon at a time, until you have a creamy emulsion.",
    "Turn one chicken cutlet in the cornstarch, coating both sides. Lift out, shaking off the extra cornstarch, and dip in the rice milk mixture, then turn in the breadcrumbs to coat. Set aside. Repeat with the remaining 3 cutlets.",
    "Heat 1 tablespoon of the olive oil in a large heavy pan over medium-high heat until just starting to ripple. Add the cutlets and cook for 2 minutes, then add the remaining 1 tablespoon olive oil, turn the chicken, and cook for 2 minutes more. Transfer to a nonstick baking pan. Spray the tops of the cutlets with a little cooking spray and bake for 5 minutes.",
    "Meanwhile, rewarm the sauce over medium heat. Remove the baking pan from the oven, flip the chicken, and top each cutlet with 2 tablespoons of the sauce. Sprinkle the vegan mozzarella evenly over the cutlets, and return to the oven to bake for 8 more minutes, until the cheese has melted and is bubbling. Serve garnished with a few basil leaves."
  ],
  "author": ""
}