Final answer:
The first nonindigenous ingredients in Ethiopian cuisine likely include crop staples such as chili peppers, peanuts, and cassavas introduced via the Columbian Exchange, while coffee from Ethiopia spread globally through trade.
Step-by-step explanation:
Historically, the first nonindigenous ingredients in Ethiopian cuisine were introduced via the Columbian Exchange. Before this period, key foods such as coffee, maize, tomatoes, and potatoes were native to various regions and not yet global. In particular, staples such as chili peppers, peanuts, and cassavas were integrated into African cuisines as a result of the exchange. Notably, coffee originated from Ethiopia but gained worldwide prominence through trade and cultural exchanges by Arabs and the Ottoman Empire.