Pour cow knee into a saucepan over medium heat.
Add onion, garlic, ginger, anise seeds, cumin, ground black pepper, salt, stir and add 1 litre of water.
Cover and let boil on medium-high heat for an hour.
Heat vegetable oil in a saucepan over medium-heat, add pureè onion, garlic, stir and let simmer down for 4 minutes.
Then add the pureè tomatoes, scotch bonnet pepper, stir and let simmer for another 5 minutes.
Add the stock, stir and adjust salt to your taste.
Add the cooked cow knee, stir and let simmer for 15 - 20 minutes on a low heat.
Spicy kotodwe stew ready. Serve with cooked okra.