Every object tells a story.
Discover the stories of the artisans through our products.
Indigena advocates for qualitative artisanal products with a guarantee to be locally produced and fairly remunerated.
We want you to learn about the rich culture of the native people in a way where respect and transparency are central.
Every product has been carefully handpicked from the workplace of indigenous communities.
Join us on the Indigena journey, and you will understand that we offer more than just a product.
You can find us in stores all over Belgium, France, the Netherlands and Germany.
get inspired with our selection of traditional recipes
- 350 ml spring water
- 1 spoon of Guérande sea salt
- 15 g of fresh yeast
Dissolve the yeast in the water at room temperature. Combine the our and salt in a bowl and add the water and the yeast using a wooden spoon. Knead the dough by hand until you obtain a smooth and even ball.
Roll it in our and place your dough in your La Chamba cocotte. Cover the pot with a moist tea towel and let it rise for 2 hours.
Shape the dough and place the cocotte in the oven covered with the lid for 45min at 240°C (without pre-heating). To ensure a golden crust, remove the lid a er 30min and allow the bread to bake for a further 15min.