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We are full gospel believing Church in Ghana, believing that the gifts of the Holy Spirit are alive and essential for productive Biblical ministry and expansion of the kingdom of God through the Church. In keeping with this stance, holiness is a lifestyle not, a denomination.

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Our Mission is fundamental - evangelize the lost, edify the believer, equip the saints for ministry and grow the local Church. The Word of God is infallible without error, absolutely essential for life and ministry. Christ our Prophet ,Priest and King. God the Creator of all things.


The ministry objectives includes evangelism, Christian education, Music ministry, Men ministry, Women ministry Outreach and Church Planting.


The purpose of the is the worship of the Almighty God, the extension of His Kingdom throughout the world associated in the faith and fellowship of the gospel. We endeavour to practice the gospel precepts, recognising and acknowledging Jesus Christ as the Saviour, sole Law - Giver and Lord. We accept the Bible alone as standard by which all matters of belief and conduct are to be decided.

Vegan Recipes Robert Vegan 17 January, 2016 Ever crave pizza? Me too. Then I came across this recipe for scratch-made Margherita Pizza, by Somer at vedgedout.com, that uses a fantastic Moxerella. If you donít want to make a pizza from scratch, then use bottled pizza sauce, and a pre-bought crust, but whatever you do, please make the fresh Moxarella Cheese. Itís nearly instant. Check out vedgedout.com for more amazing vegan recipes! This Recipe Makes 4 individual pizzas. Donít forget to have fresh tomatoes and basil on hand. First, start the dough.Pizza Dough: This crust contains gluten, for several gluten free crust options, click here.2 cups organic all purpose flour1 cup organic whole wheat flour2 1/4 teaspoon active dry yeast (1 packet)1 cup warm water2 teaspoon sea salt1 teaspoon agave1 tablespoon extra virgin olive oil (optional) Method: Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh moxarella cheese.The Pizza Sauce:one 14 ounce can crushed tomatoes3 cloves minced garlic1/2 t. dried thyme1/2 t. dried oregano1/2 t. dried basil1 T. extra virgin olive oil (optional)1 t. agavesea salt and ground black pepper to taste Method: saute the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Moxarella Cheese.Fresh Moxarella Cheese: This cheese stays in a ďmeltedĒ type form until baked, and then it forms a nice crust, like dairy cheese does. Itís not intended to be eaten plain (like real dairy fresh mozzarella can). Itís also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor wonít be as pronounced. The bloggers at My Wife Makes (and many commenters) have made made this recipe with a tablespoon of nutritional yeast added in for an even cheesier flavor. 1/4 cup raw cashews (soaked in water for several hours and then drained IF you donít have a high powered blender)1 cup hot water2 tablespoons + 1 teaspoon tapioca starch1 teaspoon extra virgin olive oil (optional)1 small garlic clove, minced3/4 teaspoon sea salt1 teaspoon fresh lemon juice Method: Blend all ingredients together in a high speed blender until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like itís curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you donít burn the cheese to the bottom of the pot. Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below. Remove from heat and let cool a bit while you assemble the pizzas. p.s. Moxarella stores well in a sealed container in the fridge for a few days and can be used to make excellent grilled cheese sandwiches, mac and cheese, etcÖ. Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500į. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh moxarella cheese and fresh basil leaves like shown in the photo below. Bake individual pizzas for 10-12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.

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