Tol

the Kugma bean

plural: totol

The tol plant is well-known for its role as a staple in Kugma cuisine, often used as a protein supplement. Totol plants produce pods of seeds that are edible. Farmed and sold in dry form, they can be eaten dry as-is, but Kugma people often soak the beans in water and salt for several hours before cooking them.

Additional Information

Uses, Products & Exploitation

Totol are important parts of the Kugma meal and are eaten at any time of day, depending on their preparation. Dry totol can serve as a quick snack on the go or as a first meal of the day, but cooked totol are used as a primary source of protein in Kugma diets. A typical meal will include totol soup, hot or cold, along with vegetables and fruits as accompaniments.

Conservation Status

Least concern