This Christmas, we invite you to join us in celebrating the beautiful cultures of Angola & the Democratic Republic of Congo with a party! Below, you will find everything you need to host—place cards, invitations, crafts for the kids (or grown-ups!), music, and more. The amazing Kate Wood, who writes the Wood and Spoon, has developed two recipes inspired by the cuisine and traditions of these beautiful countries.

In times of famine, drought, or war, people in Angola & the DRC find ways to celebrate this special time of year, usually with a special meal or singing and community gathering. In a simple way, you too can celebrate by gathering your own community, telling stories of precious babies, and trying new cuisines.

Saving Moses provides therapeutic milk to babies and toddlers suffering from severe acute malnutrition in Angola & The DRC. Use this party to not only celebrate other cultures but also to spread the news of the work we do to save the lives of the world’s most vulnerable population: babies. Maybe your neighbor doesn’t know that he can make an impact or your sister has never heard of Saving Moses. This is your opportunity– complete with games and a good time!

 

If you host a party, tag us! We would love to share your best photos & videos from this celebratory time!

Facebook: https://www.facebook.com/savingmoses

Twitter: https://www.twitter.com/savingmoses

Instagram: https://www.instagram.com/savingmoses

And, of course, please donate. Invite your party-goers to donate. It only costs $38 to feed one malnourished baby for a month. Your party can “adopt” a few babies for Christmas or you can each become monthly heroes.

Give the gift of life here: https://savingmoses.netviewshop.com/118xhsac

 

Click here to donate to save babies like Alminda.

Angola has a long history of family-based farming. Common crops include bananas, pineapples, corn, potatoes, and all kinds of citrus. Families that can afford it will eat a Portuguese king cake on Christmas. Others may celebrate with maize meal, kale, chicken, and if the village is large enough, a goat.

This Hummingbird Bundt Cake by Kate Wood is inspired by the crops in Angola. Bake it for your party in honor of Alminda & the thousands of babies this year who will get to celebrate Christmas because of the aid they received at a Saving Moses clinic.

Hummingbird Bundt Cake

Serves 10

For the cake:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 cup vegetable oil

2 teaspoons vanilla extract

1-1/2 cups sugar

½ cup brown sugar

4 large eggs

1 large banana, mashed

1 cup crushed pineapple, drained

1 cup chopped pecans

1 cup shredded coconut, sweetened

For the glaze:

4 ounces cream cheese at room temperature

2 1/4 cups powdered sugar sifted

2 tablespoons milk

1/4 teaspoon pure vanilla extract

 

To prepare the cake:

Preheat oven to 350 degrees. Butter and flour a bundt pan.

In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.

Pour batter into prepared pan and bake until the cake is done and a toothpick inserted comes out clean, about 50 minutes to one house. Transfer pan to a wire rack. Once cooled, invert the cake onto a rack. Cool completely. While cake is cooling, make the frosting.

 

To prepare the glaze:

Beat the cream cheese and powdered sugar on medium speed until light an creamy, about 1-2 minutes Add the milk and vanilla extract and beat just until combined. To create a thicker glaze, add more powdered sugar; to loosen the glaze add milk 2 teaspoons at a time. Once the cake is mostly cooled, spoon the glaze on top and serve!

 

 

 

Click here to save babies like Esther.

The Democratic Republic of Congo is the second largest country in Africa. It has 80 million hectares of farmable land, but because of issues of poverty and ongoing conflict, only a small percentage of that land is being used for agriculture. Top agricultural commodities include potatoes, sweet potatoes, leeks, coffee, pumpkin, and sugar. In this country, gifts are not as much of a Christmas tradition as in some Western countries such as the United States. Instead, a Christmas meal often is the gift and is used to celebrate this time of the year.

Kate created the following Sweet Potato Tart to celebrate harvests found in the DRC. Bake this to celebrate the lives of little ones like Esther.

Sweet Potato Tart with Maple Whipped Cream and Pecan Crust 

Serves 9

For the crust:

1 cup (99 gm) graham cracker crumbs

¾ cup (100 gm) finely chopped pecans

¼ cup (50 gm) sugar

½ teaspoon salt

7 tablespoons (100 gm) unsalted butter, melted

For the filling:

8 ounces cream cheese, at room temperature

¼ cup (50 gm) sugar

¼ cup (50 gm) brown sugar

10 ounces sweet potato puree puree

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

For the maple whipped cream:

1 cups (240 gm) heavy whipping cream

2 tablespoons maple syrup

1 teaspoon vanilla extract

 

To make the crust:

Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.

To make the filling:

Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minute. Add the sweet potato puree, vanilla, and pumpkin pie spice and beat on low just until combined. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.

To make the whipped cream:

Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and beat until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!

 

Notes:

You can substitute canned pumpkin puree here as a shortcut.

To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.

 

Download all you need here:

  1. Recipe Card: Hummingbird Bundt Cake (8 downloads)
  2. Recipe Card: Sweet Potato Tart (7 downloads)
  3. Printable Invitations (10 downloads)
  4. Placemat, Small (8.5 x 11) (9 downloads)
  5. Placemat, Large (12 x 18) (5 downloads)
  6. Christmas Ornament Craft, Instructions (8 downloads)
  7. Christmas Ornament Craft, Template (15 downloads)

Don’t forget the music!

We made a playlist for you inspired by the countries in which we work. You can find it here or by searching “Saving Moses” on Spotify.