Pour guinea fowl in a saucepan, add purèed onion, garlic, ginger, black pepper ground, cloves, salt, stir and let simmer for 5 minutes.
Add 1 liter of water and let slow cook for 40 minutes.
Heat vegetable oil in a saucepan over medium heat, add anise seeds, fennel seeds, sliced onion, stir and let sweat for a minute.
Add tomato paste, stir and let simmer for 3 minutes, then add purèed tomatoes, scotch bonnet pepper, stir and let simmer down for 15 minutes.
Add cooked guinea fowl with the stock, stir and let simmer on low heat for 10 minutes.
Adjust salt to taste.
Guinea fowl stew ready to serve.