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MESSAGE FROM PASTOR

Thank you so much for visiting our website today!
We hope to be a church where you can make New Connections, Grow in your Faith and become a True Disciple of Jesus Christ. No matter what is going on in your life today, We'd like for you to know that God loves you and He wants to have a deeper relationship with you.

If you do not already have a home church or if you are looking for a change, I'd love for you to consider making CMFI and our community your home church in St. John's. You can plan a visit now by clicking button below.

You can learn more about our vision, services, and community by visiting us on Sunday 10am or Wednesday 7pm at 40 International Place, St. John's . You can also connect with us on Facebook at www.facebook.com/cmfinl and you can follow us on instagram @cmfinl.

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FAQ

Have questions? We have the answers!

Saturday, May 22nd, 2021. Time is 1-6pm

Absolutely! We would love for you to be a part of this event and we are confident that it would be a huge blessing to you and your spouse.

At our church sanctuary: 40 International Place.

For more information, please connect with Pastor Jaunty – pastor@cmfinl.org or give us a call at (709) 700-7019

You can contact the pastors by clicking here

We start with a word of prayer, then we have a time of praise and worship which is followed by 15 minutes of congregational prayer. We give tithes and offerings as an act of worship, obedience, and thanksgiving to the Lord through various means. After all these are done, we dive into the WORD OF GOD

We do have various ministries in our church. You can view all our ministries here

We do have various ministries in our church. You can view all our ministries here

Our service times are as follows:

Sunday: 10am

Wednesday: 7pm

We are located at 40 International Place, St. John’s, Newfoundland and Labrador

We do have onsite parking spaces.

We do have the Kidz Ministry where the children are taught in order to grow up in the way of the Lord. You can visit our kids ministry by clicking here

Antigua and Barbuda’s National Dish is Fungie.
Fungie, pronounced foon-jee is the island’s national dish. Similar to Italian polenta, the dish comes together with cornmeal with a hearty vegetable mash and sauce. It’s essentially a zesty toss-up between porridge and pasta and typically made with saltfish.

African slaves likely brought it over to the Caribbean under colonial rule. It’s usually served like rice, pasta or porridge, but you might also find it rolled into balls.
This homestyle Antiguan cuisine is cooked across the country.

Bahamian food is an eclectic combination of southern American (think cornbread, peas, and rice) and Caribbean (think spicy seafood) styles. What sets Bahamian cuisine apart, however, is the islands’ love of spices. Properly spicing a dish is critical to Bahamian cuisine to create the ideal flavoring and coloring of some of the most popular of dishes.

One of the dishes you should try is the Bahamian Stew Fish.
A dark roux is combined with spices, tomato, celery, and onion to make a thick red sauce that is served over a partially pan-fried catch of the day (most commonly grouper or snapper).

While Rice and Beans is the national dish of Belize and Stew Chicken is a favorite, there are some other unique dishes served in this country.

Cochinita Pibil is a pork dish that is marinated with strong citrus, allspice and garlic, wrapped in plantain leaf and slowly cooked underground.
And there are many others like Chimole, Gibnut, etc

The staple foods eaten by the people of Cameroon vary from region to region, depending on climate, and what is grown locally. In general, the Cameroonian diet is characterized by bland, starchy foods that are eaten with spicy (often very hot) sauces. Meat on skewers, fried and roasted fish, curries and peppery soups are common dishes.

Staple foods eaten in the north are corn, millet, and peanuts. In the south, people eat more root vegetables, such as yams and cassava, as well as plantains (similar to bananas). In both north and south regions, the starchy foods are cooked, then pounded with a pestle (a hand-held tool, usually wooden) until they form a sticky mass called fufu (or foofoo), which is then formed into balls and dipped into tasty sauces. The sauces are made of ingredients such as cassava leaves, okra, and tomatoes. The food most typical in the southern region of Cameroon is ndole , which is made of boiled, shredded bitterleaf (a type of green), peanuts, and melon seeds. It is seasoned with spices and hot oil, and can be cooked with fish or meat. Bobolo , made of fermented cassava shaped in a loaf, is popular in both the south and central regions.

Canada is home to 42 national parks, 167 national historic sites, and four marine conservation areas. With so much natural beauty around us, it’s no wonder Canadians are camping and cottaging all summer (and winter) long. Whether you’re into backcountry portaging or lounging on the dock, it’s undeniable that food is often the centre of the outdoor experience.

And what’s a Canadian good fun fact without the mentioning Poutine?

Though poutine was invented in the 1950s, the word wasn’t added to the Merriam-Webster dictionary until 2014. Although Anglophones often pronounce it “pou-teen,” the proper Québécois pronunciation is “pou-tin,” with less emphasis on the final syllable.

The Chilean people usually have four meals on any given day. The breakfast is usually light and which includes bread toasted with butter and coffee with milk. The lunch, which lasts for about one and a half hour, is the heaviest meal of the day and is a two course affair. A beef or chicken preparation teamed with salad is usually eaten for lunch.

The Chileans also have a tea break, known as ‘Once’, usually late in the afternoon, a tradition adopted from the British. Bread and jam, with cheeses and avocados (palta) are eaten during this break. The dinner, which is eaten at around 9 at night has only a single course. It normally consists of a salad or the ensalada chilena which is prepared with chopped onions and tomatoes, vinegar or oil dressing and minced cilantro.

Normally the Congolese build their meals around starchy foods, including sweet potato, cassava, plantains, maize, and pumpkin. Fufu, a paste made from cassava, is a popular way to enjoy meals. People will roll the fufu into balls and dip it in popular stews or sauces to soak up the flavor.

The Congolese also eat fruits (mangoes, etc) as well as bushmeat and fish. Goat is the most widely-consumed meat. Meat can be expensive, though, so many meals are meatless. The Congolese often use mushrooms in place of meat! They also eat insects, such as grasshoppers. Subsistence farming is very popular, and most of the Congolese eat what they can grow.

More than 75% of the people living in Cote d’Ivoire are farmers. Though they farm many different crops, cocoa makes up 25% of the exports in the country. In fact, the Ivory Coast farms and exports so much cocoa that it supplies 33% of the world’s cocoa beans– more than any other country in the world!

The food in Cote d’Ivoire is very similar to that of many other African countries in the area. Ivorians eat a lot of sauces and stews. They also enjoy cassava and peanuts.

For forms of meat, they consume chicken and dried fish. On a more unique note, they also grill land snails and serve them with sauce.

Ghanaians enjoy a rather simple, but flavorful cuisine. The majority of meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Stews come in a variety of flavors, the most popular being okra, fish, bean leaf (or other greens), forowe (a fishy tomato stew), plava sauce (spinach stew with either fish or chicken), and groundnut (peanut), one of the country’s national dishes.

Many spices are used to prepare stews and other popular dishes. Cayenne, allspice, curry, ginger, garlic, onions, and chili peppers are the most widely used seasonings. Onions and chili peppers (along with tomatoes, palm nuts, and broth) help to make up the basis for most stews.

Tied with pizza, pasta is the number one dish people associate with Italy. And for a good reason: pasta is a typical Italian food, and the locals are crazy about it!

On average, an Italian eats 23 kg of pasta each year (51 lbs). If you compare it to the 8kg (17 lbs) of France and United States, you easily understand how much pasta Italians really eat.

Pasta can be cooked in a wide variety of ways, and you can eat pasta every day without ever eating the same dish.

The richest Jamaican cultural history lesson is in the food Jamaicans eat. To conceal their whereabouts, the Maroons devised “jerking”, a method of spicing and cooking pork underground so that smoke would not be seen. Today, Jamaica is famous for their great tasting food and cooking. Jamaican Jerk seasoning is famous around the world and loved by visitors to the island. Jerk pork, jerk chicken and jerk fish are everywhere.

Jamaican food is usually spicy. Typical lunch and dinner are large meals and last for at least an hour.

Here is a typical Jamaicans Breakfast
The Main dish is either Liver, Mackerel or Red Herring served with any or all of the following, fried dumpling, fried bammy, boiled banana, boiled dumpling and yam.

Have you heard about the Indian Theory yet? According to this theory, the Indian food has six different flavours: sweet, sour, bitter, salty, astringent and spicy.
A perfect Indian meal has a balance of all these 6 flavours with of course one or two standing out.

Also, Any celebration in India is not complete without the authentic Indian desert like ‘Mithais, Ras, Malais, Gulab Jamuns and Rice Puddings’. They  are definitely an important part of Indian cuisine and celebrations. Deserts like Gulab Jamuns, are must-serve at important ceremonies like weddings. According to Indian tradition, a wedding is not over until one of these desserts are served.