3 pounds of kid goat, cut into 1-inch cubes
Salt and pepper
1 cup of olive oil
Pinch of crushed red pepper
2 tablespoons of chopped garlic
4 bay leaves, crumbled
12 green bay laurel sticks, about 12 inches long
1 loaf of crusty bread
1 pound fresh figs
1 pound Queijo da Serra Estrela cheese
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