Roselle, or Chingsai as it is popularly known locally, is part of the Toto cuisine and is known for its liveliness and tang. It is a dish that would probably have the petals of the roselle plant that is very appealing to the eyes but rich in nutrients. Even when not bought at the main supermarket, it still speaks of an Eco-sensitivity from that tribe, as it is wild-grown or home-grown in one's gardens. Chingsai is a good and flexible addition to most dishes, for seasoning and nutrition.

First wash them properly without leaving any dirt or impurity before preparing Chingsai with fresh roselle petals. They can be fried with minced garlic in mustard oil until fragrance appears, or they could be added directly to other dishes to uplift their flavours. When sautéed, petal softens and releases its natural tang making it a pretty good accompaniment for a lot of dishes. A very simple and effective mode of preparation displays how versatile roselle is and how it makes every dish taste much better. Chingsai thus involves everyday repetition in the Toto world when it comes to daily rock-meal sessions. It is the intrinsic availability that makes it nutritious food to the community.