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": "Rice-Stuffed Chicken",
  "description": "This was unequivocally, and by far, my favorite meal growing up. It was the first dish my grandmother made me when I returned home after my first year in university, and it continues to be the first one my mother makes when I return for a visit. Perfectly spiced and crisp chicken encasing a rich stuffing is comfort food at its best. It's so perfect, in fact, that all it needs are some fresh tomatoes and green olives on the side-simple, delicious, and so satisfying.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "3 tablespoons olive oil, plus extra for drizzling",
        "1 tablespoon salt",
        "1 tablespoon Nine Spice Mix (page 24)",
        "1 teaspoon paprika (optional)",
        "1 whole chicken (3-5 lb/1.8-2.5 kg)",
        "large needle and thread"
      ]
    },
    {
      "section": "For the stuffing",
      "ingredients": [
        "1 tablespoon ghee or butter",
        "1 tablespoon olive oil",
        "11 oz/300 g ground (minced) lamb or beef",
        "1 teaspoon Nine Spice Mix (page 24)",
        "9 oz/250g jasmine (or any medium grain) rice, washed, soaked for 15 minutes, and drained",
        "1 teaspoon salt",
        "½ cup (2 oz/50 g) Toasted Pine Nuts and Almonds (page 31)"
      ]
    }
  ],
  "instructions": [
    "Combine the olive oil, salt, and spices in a bowl and mix well.",
    "Rub the chicken with it, making sure to rub inside the cavity, outside and under skin.",
    "Refrigerate until ready to use.",
    "Start on the stuffing: heat the ghee or butter and olive oil over high heat in a large heavy Dutch oven (casserole) or nonstick pot.",
    "Once the butter sizzles, add the meat and Nine Spice Mix and sauté for 5 minutes until browned.",
    "If it releases liquid, cook until the meat evaporates and browns.",
    "Add the rice and toss to combine with the meat and coat in the oil.",
    "Pour in 2 cups (18 fl oz/500 ml) water, add the salt, and bring to a boil.",
    "Once boiling, reduce the heat, cover, and simmer for 10-12 minutes until the rice is al dente (it will continue to cook in the oven inside the chicken).",
    "If the liquid evaporates before the rice is ready, add more water and continue cooking.",
    "If the rice is ready but there's too much liquid, uncover and cook over high heat until it evaporates.",
    "When done, transfer the rice immediately to a large platter, add the toasted pine nuts and fluff up with a fork.",
    "Cool for at least 30 minutes before stuffing the chicken.",
    "Spoon as much stuffing as possible into the chicken, then reserve the rest to reheat and serve alongside the chicken.",
    "Seal the cavity shut by sewing the skin between the thighs with a needle and thread, or tying the drumsticks together.",
    "Preheat the oven to 400°F/200°C/Gas Mark 6.",
    "Remove any stuffing from the outside of the chicken, drizzle with olive oil and place on a rack within a roasting pan with about 4 tablespoons of water.",
    "If you do not have a pan with a rack, place the chicken directly in the pan but do not add water.",
    "Cover with aluminum foil and place in the oven.",
    "Roast for 30 minutes, then reduce the heat to 350°F/180°C/Gas Mark 5 and cook for 1-1½ hours, or until the chicken is cooked and the juices run clear.",
    "Uncover and continue to roast until the skin has crisped, between 5 and 25 minutes.",
    "Remove from the oven and allow to rest before carving.",
    "Serve each portion of chicken with the stuffing."
  ],
  "author": null
}