Thinly slice flesh.
Let sit for at least 20 minutes.
When no more liquid can be squeezed out, spread on a large flat dish or tray to "dry" for a further 15-20 minutes
Place a large saute pan over medium heat, add 2 tbsp oil.
Add onions, garlic, pimiento, cumin and scotch bonnet pepper and fry gently until onions are transluscent.
Add caraille and mix well with other ingredients.