The night before, Ricardo Semillas and his neighbors had cooked like they were still rebels in the FARC-EP (Fuerzas Armadas Revolucionarias de Colombia – Ejército del Pueblo). They had patiently kneaded eggs, water, and salt into flour. They then carefully divided the dough into balls, and flattened them until they became translucent, like soft chiffon. When hot oil touched the dough sheets, it puffed them up like a breeze filling a curtain. Once golden, the dough had become cancharinas, which is known amongst the group as “the bread of guerrilleros.”…
