Lila Adyemi's Chicago restaurant, "Two Suns," a vibrant fusion of Ghanaian and Oaxacan cuisine, is failing. It's not her skill that's lacking, but direction.  Grief over her mother Esi’s death has left Lila adrift, struggling to balance her business with a tidal wave of sorrow. Esi, a Ghanaian immigrant married to a Oaxacan man, instilled a love for both cultures in Lila, yet their relationship was marked by unspoken tensions that now echo in Lila's own life.

Among Esi's belongings, Lila finds a worn recipe journal—a chaotic collection of recipes in Twi, Spanish, and English.  More than instructions, it's a fragmented narrative of Esi's journey from Ghana to Mexico to Chicago.  As Lila recreates her mother's groundnut stew, mole negro, and red snapper with plantains, she’s swept away by vivid, fragmented memories that aren't her own: a bustling Accra market, the scent of roasting chiles in Oaxaca, whispers under a mango tree.  These sensory glimpses, imbued with a subtle magic, hint at a hidden depth to her mother's life, a story Lila never knew.

Desperate to connect with her lost mother and understand these unsettling visions, Lila embarks on a culinary pilgrimage to her ancestral homelands.  In Ghana, she meets her formidable aunt, Maame Ama, a practitioner of traditional medicine who holds the key to Esi’s past.  Maame Ama reveals long-held family secrets, a tale of first love and devastating betrayal that forced Esi to flee Ghana for Mexico.  Lila learns that Esi’s culinary talent was a form of resistance, a way to preserve her identity. Each recipe in the journal becomes an act of defiance, a refusal to be erased. Through shared culinary experiences—fufu, banku, and other traditional dishes—Lila forges a connection to her maternal lineage and begins to understand Esi's sacrifices.

In Oaxaca, Lila's paternal grandmother, Abuela Elena, welcomes her with infectious warmth, sharing stories of Oscar's journey to America and his deep, unspoken connection to his Oaxacan roots.  Abuela Elena teaches Lila the nuances of Oaxacan cuisine, the art of blending chiles and spices, and Lila discovers a vibrant, earthy magic that connects her to the land and its people.