Turkey with cassava flour

The “mineiro” Uflander da Silva, is the Chef of the Brazilian Star Bar& Grill restaurant in Toronto. He has been there for the past 10 years. In the spirit of Christmas, he offers his recipe for turkey with “farofa” (cassava flour), for the festive season.

One of Brazil’s most traditional restaurants of the city, the Brazilian Star has an a la carte menu and is known for having the best picanha (sirloin) and caipirinha in the region! The restaurant is located at 1242 Dundas St. West. The telephone number is (416) 588-2967.


  • A turkey of about 5 to 6 kg
  • Garlic
  • Onions
  • Pepper to taste
  • Olive oil
  • Butter
  • Raisins
  • Cassava flour
  • Salt to taste
  • 1 small pineapple


  • Two days in advance, cover the turkey in water with garlic and salt;
  • Then, wipe, wash and drain the turkey;
  • Mix all seasonings, puncture and stuff the turkey inside and out;
  • Bake in moderate oven, for about four hours, with all the seasonings and covered with foil;
  • Occasionally lift the foil and baste the turkey with the sauce from the pan;
  • Remove from the oven when you poke the turkey with a fork and no more liquid is released;
  • Remove the foil, decorate with sliced pineapple and let it brown;
  • Time to prepare the farofa! In a pot of suitable size, sauté the turkey giblets with olive oil;
  • Add the butter and chopped onion and sauté for a few minutes until the onion is transparent. Season with salt to taste;
  • Place raisins and garlic;
  • Add the manioc flour and keep stirring until the flour has a color typical of the golden farofa.