Roselle, locally known as Chingsai, is all time well known food among the Toto tribe, adorned with the presence of its bright color and tangy flavour. This dish, like most other dishes, makes use of the petals of the roselle plant; these are indeed very beautiful and very nutritious. It goes along with the foraging or even cultivated collections in local gardens by the tribe, since people would typically relate their food to the surrounding natural environment. Chingsai is quite a flexible ingredient suitable for many dishes, enhancing flavour and nutrition alike.

To prepare Chingsai, fresh roselle petals are first cleaned thoroughly to remove any dirt or impurities. They are then either fried in mustard oil with minced garlic until fragrant or added directly to other dishes to complement them. When sautéed, the petals soften and release their inherent tartness, making them great with diverse meals. The simplicity of this preparation method underscores the versatility of roselle in improving everyday dishes. Chingsai is a staple part of the Toto diet generally consumed in regular meals. It is quite accessible and adds nutrition, hence a staple for this community.

The ingredient that differs Chingsai is the petals of the roselle plant, scientifically named Hibiscus sabdariffa. These petals are unique not only for their contrastive colors and tangy flavour but also because they are healthy, full of vitamins and antioxidants. Thus the incorporation of roselle in cooking is a reflection of the in-depth knowledge by the Toto tribe about the plant itself and their herbs cooking traditions. Incorporating Chingsai in their diet only assists them in seeing their commitment toward using native plants sustainably and healthfully.