Frontman Kelvin Swaby of funky U.K. outfit the Heavy shares his favorite Jamaican dish that his pops, Chappie, cooks frequently for breakfast. “He’s a wolf himself,” Swaby says of his dad. “But he tells me that a wolf cannot survive on chicken and lamb alone! Sometimes you gotta go home and stop picking your teeth.” With that, here’s Swaby’s cod, ackee (which is like a lychee and can be found in West Indian or Korean stores) and bacon-filled dish.

Chappie's Ackee & Saltfish

1lb of salted cod fillets
1 tin of ackee
1 onion
1/2 lb bacon
1 tomato
Black pepper
Sunflower oil

Soak the saltfish overnight. Drain and boil for 15 minutes the next day. When it's cool, pick all the bones out. Cut the bacon into little slices and fry. Chop the onion and then fry real slow with a sprinkle of black pepper when the bacon begins to brown. Boil the ackee for 10 minutes and then drain the water off. Add the ackee and saltfish to the onion and bacon. Let this simmer for 15 minutes for flavors sake.

Serve with white rice, boiled dumplings, fried dumplings or bread.