Cabrito à Moçambicana (Goat)

Remove all the fat from the goat and cut it into medium pieces. Marinate in the wine (or beer) for two hours, adding the salt, the chopped garlic and the crushed chili. Place the palm oil, chopped onions and the bay leaves in a pot. Once the onion starts to look translucent, add the goat, cover the pot and let it cook on low heat, stirring occasionally. The goat will release some water and, when it starts to evaporate, add the marinade. After 15 mins of boiling, add the peeled and chopped tomatoes.
Cook until the goat starts to get soft, adding a bit of water, if necessary, to keep it moist. Add the potatoes and carrots in slices and cover with water. 10 mins later, add the okra in slices and the cubed peppers, and adjust the seasoning.
Cover the pot and cook on low heat, stirring occasionally and adding water if necessary. When the potatoes are cooked, remove from the heat. This dish is always best served the following day.