Welcome to WagaBima
Introduction
Wagabima website is initially built to share the experiences acquired from the small coconut land situated in the remote area in Sri Lanka. The land originally comprised of old coconut trees and some other trees such as Teak, Mahogany, and breadfruit etc. Latter, new coconut plants have been planted under the existing old trees. At the second stage, Banana and Pepper were cultivated as intercrops by dividing the land into two. At present, three major cultivations are ongoing successfully in the land. Accordingly, more pages of website are to discuss the activities undertaken, problems encountered and solutions applied at each stage of purchasing of a land, preparation, choosing and purchasing of plants, cultivating, maintaining and harvesting.
Further, the website displays a selected plant with its image and brief description including value and beliefs prevailing among rural communities in Sri Lanka.It is sure that this will be useful for researchers, students, and farmers, since the availability of some information is very rare.
The cultural and social activities such as legends, games, performances and events which were common to the ancient rural agricultural communities in several decades ago are likely to disappear from the societies at present. However, a few of them are only available with elders living in villages in verbally. some contents of those activities may differ from province to province or district to district or village to village . However, several pages of this site are assigned to such information for the benefits of interested people.
මියන දළු (Fiddlehead Fern)
Miyana Kola is a nutritious leafy vegetable commonly found in the hill country of Sri Lanka. When traveling through the Sabaragamuwa Province or visiting local street fairs in some village areas, you may come across vendors selling fresh Miyana Dalu. These tender shoots are traditionally gathered by villagers from cliffs and forested areas, where they grow naturally without human intervention.
Miyana Dalu consists of the tightly curled, young fronds of a fern before they unfurl. This traditional green is highly valued for its nutritional benefits and unique flavour. In Sri Lankan cuisine, the tender shoots are commonly cooked as a curry and served with rice. They are especially delicious when prepared with jackfruit seeds, which enhance both the flavour and texture of the dish.