Recipes From The Kitchen At Bag End

So, I've been thinking a lot about hobbit culinary economics lately (what hobbits eat, especially differences between what gentle-hobbits and common hobbits eat). We know from the books that they have foods such as tea and coffee that come from warm regions in our world; I wonder where in Middle-Earth tea and coffee and presumably spices come from? (Can one make a case for hobbits having hot-region spices such as pepper, cinnamon, and nutmeg? If they have tea and coffee, I think one can.)

Speaking of spices, my family is from a coffee-and-spice producing country, Jamaica, and here's a dish we love. Lamb can be substituted for the goat. Serve with plain white rice.

Curry Goat.

4 lbs goat with bones, sawed into 2 inch pieces
2 large yellow onions
2 medium potatoes
4 tbsp curry powder
1 tsp thyme
1/2 tsp allspice
3 cloves garlic, peeled and crushed
4 tbsp frying oil
4 cups water
salt and freshly ground black pepper to taste

Mix the goat with 1/2 the curry powder. Peel and chop the potatoes into 1-inch chunks; peel and chop the onions into 1/2 inch chunks. Stir the vegetables into the marinating goat.

Heat a large frying pan and brown the meat, in small batches, in the oil. Place the browned goat in a 10 to 12 quart stove-top casserole and add the vegetables from the marinade, pan drippings, remaining spices and 4 cups water; cover and simmer until tender, about 3 hours or so Uncover the pot for the last hour or so in order to thicken the sauce a bit. Add salt and pepper to taste. Serves 8.