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 Potpie with Biscuits",
  "description": "Chicken potpie is one of my son Lennon's all-time favorites. He's a casserole kind of kid. But rolling out a crust and baking up a pie isn't possible in 30 minutes or less. Plus, I secretly prefer potpie made with biscuits. I like the filling poured over the biscuits, and eating it with a knife and fork, while Lennon makes his into a potpie sandwich, using the biscuit like a bun. This biscuit recipe has been refined from The Allergen-Free Baker's Handbook. Leftover rotisserie chicken works great here.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 cups Authentic Foods GF Classical Blend flour or Basic Gluten-Free Flour Mix",
        "½ teaspoon xanthan gum",
        "1 tablespoon baking powder",
        "½ teaspoon salt",
        "½ cup dairy-free, soy-free vegetable shortening, chilled",
        "1 cup plain vegan yogurt",
        "2 tablespoons olive oil",
        "1 stalk celery, chopped",
        "½ cup frozen pearl onions, defrosted (1 minute in the microwave does it)",
        "2 tablespoons superfine brown rice flour",
        "1/4 teaspoon dried thyme",
        "Pinch of cayenne pepper",
        "1 cup chicken broth",
        "¼ cup rice milk",
        "Salt",
        "3/4 cup frozen peas and carrots",
        "2 cups diced cooked chicken",
        "2 teaspoons freshly squeezed lemon juice",
        "Freshly ground pepper",
        "2 tablespoons chopped parsley"
      ]
    }
  ],
  "instructions": [
    "1 Preheat the oven to 475°F. Line a baking sheet with parchment paper.",
    "2 To make the biscuits, in a large bowl, whisk together the flour mix, xanthan gum, baking powder, and salt. Cut in the chilled shortening, using a pastry blender, two knives, or your fingers, until you have pea-size crumbs. Add the yogurt and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.",
    "3 Flour a work surface lightly with a little gluten-free flour mix and turn out the dough. Gently pat the dough into a 3/4-inch-thick disk, pressing in any loose bits. Don't overhandle the dough.",
    "4 Use a 2½-inch floured biscuit cutter to cut out the biscuits. Cut them as close together as possible. Gather together the scraps and reshape into a disk to cut out the last couple of biscuits; you will have 8 total. Transfer the biscuits to the baking sheet. Bake in the center of the oven for 20 minutes, until golden.",
    "5 Meanwhile, make the filling. Heat the olive oil in a heavy pot over medium heat. Add the celery and pearl onions and cook, stirring a few times, for 2 minutes or until slightly softened. Add the brown rice flour to the celery and onions and sprinkle in the thyme and cayenne and cook, stirring, for 2 minutes, until golden and aromatic. Combine the broth and rice milk in a glass measuring cup and heat for 1 minute in the microwave.",
    "6 Add the warmed broth-rice milk mixture to the celery and onion mixture a little at a time, stirring vigorously. Add a pinch of salt and cook at a simmer for about 2 minutes, until thickened. Add the peas and carrots, chicken, and lemon juice. Heat through at a simmer, 2 minutes more. Adjust the salt and pepper to taste. Serve over split biscuits with a sprinkling of chopped parsley."
  ],
  "author": ""
}