Baaral is the term used back home, in Senegal, when simmering the food. Most of our dishes are based on rice. Usually it takes a little for the rice to come out wrong and bland, depending on how long you let the sauce simmer. Masset taught us from an early age the importance of simmering our meals. Simmering cooks the food gently and slowly, allowing it to maintain its structure in ways that are impossible with boiling. If you’re cooking fish, simmering allows it to stay together without flaking apart; if you’re cooking meat, simmering keeps it tender and juicy instead of drying it out like boiling, which hardens the proteins. Baaral is going to be your best friend as it brings to your food the natural and tasty flavor needed for your meals, just like simmering. The blend includes garlic, onion, chili, paprika, parsley, black pepper and salt.